Orders received PRIOR to midnight on 12/17 will be shipped before Christmas.

Orders received AFTER midnight on 12/18 will ship after 12/26 depending on product availability. If we cannot fulfill within 7 days after 12/26, we will call you.

This is our busiest time of year and we sell out quickly. If you’ve missed the shipping deadline, we encourage you to visit our Waterbury location. Thank you for your attention to this holiday order policy!

]]>La Molisana Holiday Shipping 2017

Orders received PRIOR to midnight on 12/17 will be shipped before Christmas.

Orders received AFTER midnight on 12/18 will ship after 12/26 depending on product availability. If we cannot fulfill within 7 days after 12/26, we will call you.

This is our busiest time of year and we sell out quickly. If you’ve missed the shipping deadline, we encourage you to visit our Waterbury location. Thank you for your attention to this holiday order policy!

]]>http://www.lamolisanasausage.com/blog/welcome-to-the-holiday-season/
Mon, 26 Dec 2016 13:35:06 +0000http://www.lamolisanasausage.com/blog/welcome-to-the-holiday-season/As indicated in a previous post (Sept, 2014) it takes a minimum of 5-7 days to fulfill a web order.

Therefore, with Christmas Eve on a Saturday and Christmas Day on a Sunday this year, Thursday December 15th was the last day that we could take orders intended for Christmas. All orders received prior to December 15th should arrive in time for Christmas - but we cannot control what happens to your order once it leaves our hands...

After December 16th, orders will be shipped on December 27th depending on stock. If we cannot fulfill your order, we will refund it unless you choose to wait for back ordered products.

]]>As indicated in a previous post (Sept, 2014) it takes a minimum of 5-7 days to fulfill a web order.

Therefore, with Christmas Eve on a Saturday and Christmas Day on a Sunday this year, Thursday December 15th was the last day that we could take orders intended for Christmas. All orders received prior to December 15th should arrive in time for Christmas - but we cannot control what happens to your order once it leaves our hands...

After December 16th, orders will be shipped on December 27th depending on stock. If we cannot fulfill your order, we will refund it unless you choose to wait for back ordered products.

Eight years ago, Rob was inspired by that month's Bon Appetit Magazine. An unsung cut of beef was being lauded as the next big thing in barbecue - the beef brisket! Ever the tinkerer, Rob ordered a slab from our local distributor and, being the Cercese that Rob is, he could not leave well enough alone and stick with the original scripted recipe.

Use a 10 - 12 lb. cut of brisket with the point attached - DO NOT TRIM THE FAT. Two days before grilling rub the dry rub spice mixture into the meat. Make sure you rotate the meat to get entire surface area covered with sugar and spice

Dry Rub Spices:

.25C salt

.5C garlic powder

.5C black pepper

.5C paprika

full bag light brown sugar

Cover dry rubbed brisket in plastic wrap and store in refrigerator for 48 hours. When ready to cook, preheat grill to 200 degrees Fahrenheit. Remove brisket from refrigerator, discard plastic wrap and place in an aluminum pan uncovered with fat side up.

Brisket grilling requires indirect heat. (Depending on your grill, this is the most crucial and difficult step. Our grill has three burners so we simply light one of them.) Cook uncovered pan of brisket for four hours between 200 and 225 degrees keeping grill door closed. After four hours, remove brisket from grill and pan and discard pan juices. Wrap brisket tightly in aluminum foil (caution - use oven mitts for this step) and return to pan.

Brisket returns to grill at same temperature for four more hours. At that time, remove pan from grill, shut grill down and leave pan sitting on the counter for 20 minutes. You may choose at this time to trim exess fat from the top of the brisket or leave it intact - the cooking process will have rendered much of it down and many guests prefer their piece still marbled. Once meat has rested, slice from point side to trunk in 1/4 inch or less slices.

The dry rub alone provides the flavor - no sauce required. Serve with fresh homemade coleslaw for a little cold crunch and on fresh hard rolls. Don't skimp on the rolls; buy them the morning that you plan to serve the brisket! - you will embarass yourself in front of Italians if you serve old bread!

This week at our store, La Molisana Sausage in Waterbury, we sold beef brisket for $3.59 per pound. This recipe serves ~14 people (that are good eaters!) thus the cost per person is ~$4 for an impressive and hearty summer meal. Give Rob a call at 203-574-1272 and place your brisket order. Send us your feedback on this recipe or share your version to let us know how you like it.

Eight years ago, Rob was inspired by that month's Bon Appetit Magazine. An unsung cut of beef was being lauded as the next big thing in barbecue - the beef brisket! Ever the tinkerer, Rob ordered a slab from our local distributor and, being the Cercese that Rob is, he could not leave well enough alone and stick with the original scripted recipe.

Use a 10 - 12 lb. cut of brisket with the point attached - DO NOT TRIM THE FAT. Two days before grilling rub the dry rub spice mixture into the meat. Make sure you rotate the meat to get entire surface area covered with sugar and spice

Dry Rub Spices:

.25C salt

.5C garlic powder

.5C black pepper

.5C paprika

full bag light brown sugar

Cover dry rubbed brisket in plastic wrap and store in refrigerator for 48 hours. When ready to cook, preheat grill to 200 degrees Fahrenheit. Remove brisket from refrigerator, discard plastic wrap and place in an aluminum pan uncovered with fat side up.

Brisket grilling requires indirect heat. (Depending on your grill, this is the most crucial and difficult step. Our grill has three burners so we simply light one of them.) Cook uncovered pan of brisket for four hours between 200 and 225 degrees keeping grill door closed. After four hours, remove brisket from grill and pan and discard pan juices. Wrap brisket tightly in aluminum foil (caution - use oven mitts for this step) and return to pan.

Brisket returns to grill at same temperature for four more hours. At that time, remove pan from grill, shut grill down and leave pan sitting on the counter for 20 minutes. You may choose at this time to trim exess fat from the top of the brisket or leave it intact - the cooking process will have rendered much of it down and many guests prefer their piece still marbled. Once meat has rested, slice from point side to trunk in 1/4 inch or less slices.

The dry rub alone provides the flavor - no sauce required. Serve with fresh homemade coleslaw for a little cold crunch and on fresh hard rolls. Don't skimp on the rolls; buy them the morning that you plan to serve the brisket! - you will embarass yourself in front of Italians if you serve old bread!

This week at our store, La Molisana Sausage in Waterbury, we sold beef brisket for $3.59 per pound. This recipe serves ~14 people (that are good eaters!) thus the cost per person is ~$4 for an impressive and hearty summer meal. Give Rob a call at 203-574-1272 and place your brisket order. Send us your feedback on this recipe or share your version to let us know how you like it.

]]>http://www.lamolisanasausage.com/blog/order-fulfillment-it-depends-on-the-week/
Mon, 29 Sep 2014 06:43:02 +0000http://www.lamolisanasausage.com/blog/order-fulfillment-it-depends-on-the-week/As a web retailer, it is so exciting to see a notification indicating a fresh order from both returning and new customers.

But given the slow duration process of dry curing, we may not be able to fill your order as rapidly as we would like. Sometimes we've sold out of an item or a product needs a few more days drying on the rack.

Additionally, the shipping vendors that we use do not guarantee temperature controls or proper storage thus depending on the weather and customer location, we may hold a shipment to prevent product loss.

If we cannot turn an order around within 5-7 days we will call you. We appreciate your cooperation in advance as we strive to provide you with the best authentic dried Italian products on the market. Grazia!

]]>As a web retailer, it is so exciting to see a notification indicating a fresh order from both returning and new customers.

But given the slow duration process of dry curing, we may not be able to fill your order as rapidly as we would like. Sometimes we've sold out of an item or a product needs a few more days drying on the rack.

Additionally, the shipping vendors that we use do not guarantee temperature controls or proper storage thus depending on the weather and customer location, we may hold a shipment to prevent product loss.

If we cannot turn an order around within 5-7 days we will call you. We appreciate your cooperation in advance as we strive to provide you with the best authentic dried Italian products on the market. Grazia!

]]>http://www.lamolisanasausage.com/blog/2nd-annual-connfection-event-march-27-2014/
Tue, 04 Feb 2014 19:00:00 +0000http://www.lamolisanasausage.com/blog/2nd-annual-connfection-event-march-27-2014/Rob signed onto this local wine and food fest to be held this spring at Waterbury's historic Palace Theater...

We will be serving samples of our hot and sweet dried samples alongside La Tavola Restaurant, Sunset Meadows Vineyards and many more fantastic Connecticut culinary faves. Join us for what is sure to be a wonderful event with proceeds to benefit The Waterbury Neighborhood Council.

]]>Rob signed onto this local wine and food fest to be held this spring at Waterbury's historic Palace Theater...

We will be serving samples of our hot and sweet dried samples alongside La Tavola Restaurant, Sunset Meadows Vineyards and many more fantastic Connecticut culinary faves. Join us for what is sure to be a wonderful event with proceeds to benefit The Waterbury Neighborhood Council.

]]>http://www.lamolisanasausage.com/holiday-season-is-upon-us/
Thu, 21 Nov 2013 19:04:25 +0000http://www.lamolisanasausage.com/holiday-season-is-upon-us/The chill is in the air and just 34 days left until Christmas! Be sure to place your order by December 18th to ensure delivery before the 25th...]]>The chill is in the air and just 34 days left until Christmas! Be sure to place your order by December 18th to ensure delivery before the 25th...]]>http://www.lamolisanasausage.com/lms-featured-at-connfection/
Sun, 02 Sep 2012 10:45:45 +0000http://www.lamolisanasausage.com/lms-featured-at-connfection/

On Thursday, September 13th, La Molisana Sausage will be one of the featured vendors at The Palace Theater's CONNfection - a first time event to showcase Connecticut vineyards and food artisans. Join us from 6:00 - 8:00 pm for a sampling of the best that Connecticut has to offer!

http://www.palacetheaterct.org/worxcms_published/events_page944.shtml

]]>

On Thursday, September 13th, La Molisana Sausage will be one of the featured vendors at The Palace Theater's CONNfection - a first time event to showcase Connecticut vineyards and food artisans. Join us from 6:00 - 8:00 pm for a sampling of the best that Connecticut has to offer!